A slight variation on a recipe I received from a fellow Minnesota farm wife. A delicious soup that can also easily be cooked in a slow cooker and freezes well.
Preparation Time
15 mins
Cooking Time
2 hr
Total Time
2 hr 15 mins
Calories
529 Calories
Recipe Instructions
Step 1
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
Step 2
Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Ingredients
½ teaspoon salt
½ cup butter
¾ cup all-purpose flour
½ teaspoon ground black pepper
2 cups half-and-half
½ cup chopped celery
½ teaspoon dried parsley
6 cups chicken broth
½ cup sliced carrots
½ teaspoon curry powder
2 cups cooked wild rice
½ teaspoon mustard powder
3 tablespoons dry sherry
1 cup slivered almonds
1 finely chopped onion
½ pound fresh sliced mushrooms
1 pound boneless skinless chicken breasts, cooked and cubed
